4 Ib. beef short ribs
Kosher salt & pepper
1 Tbsp. olive oil
½ Ib. bacon, cut into ¼” dice
1 jar beef bourguignonne braising base ( I got a jar at Williams Sonoma)
2 cups pearl onions, fresh or thawed frozen
½ Ib. baby carrots, peeled
2 Ib. small red potatoes
2 Tbsp. unsalted butter at room temp.
2 Tbsp. fresh parsley
Season short ribs with s&p.
In slow cooker over med/high heat, warm oil.
Cook bacon until crisp (5-8 min.), drain on paper towel.
Pour off all but 1 Tbs. fat from insert. Working in batches, add short ribs; brown on all sides (8-10 min./batch)
Return all ribs to slow cooker, add braising base & bacon.
Cover & cook on high for 6 hours; add onions & carrots during last 2 hours of cooking.
Cook potatoes on stovetop. Put in bowl & add butter, parsley & salt.